These pickled carrots are fresh and tasty, with the perfect bit of crunch. Serve them as a salad, or as part of a snack tray. In the spring, try to find tiny new carrots to pickle for a lovely presentation. If all you have are large carrots though, as we did here, slice them up in bite sized pieces. They will look delicious as well.
Yield: 6 – 8 servings
Preparation Time: 15 minutes
- 1 ½ cup (375ml) white wine vinegar
- 1 Tbsp. (15ml) sugar
- 3 garlic cloves, crushed
- 2 bay leaves
- 3 mint sprigs
- 3 sprigs fresh Italian parsley
- 1 tsp. salt (5ml)
- about 35 – 40 tiny new carrots or about 12 larger carrots, peeled and cut into bite sized pieces
- about 1 cup (250ml) water
- 1 Tbsp. (15ml) olive oil
- 2 Tbsp. (30ml) torn mint and parsley leaves
- measuring cups and spoons
- small sharp knife
- vegetable peeler
- cutting board
- large pot
- large bowl
- salad servers
- Measure the vinegar, sugar, garlic, bay leaves, mint, parsley and salt into a large pot. Bring to a simmer.
- Peel the carrots. If the carrots are tiny, leave them whole. If the carrots are larger, cut them into bite sized pieces.
- Add the carrots to the pot and add about 1 cup water, so the carrots are just covered with liquid.
- Simmer until carrots are tender, about 10 minutes, depending on the size of the carrots.
- Remove from the heat. Using tongs, place carrots in a container.
- Strain the cooking liquid then pour over top of the carrots. Cool to room temperature then cover and place in the fridge. Refrigerate overnight or at least an hour.
- To serve, remove the carrots from the liquid and place in a serving bowl. Toss with olive oil and torn mint and parsley leaves. Season with a pinch of salt. Drizzle a few tablespoons of the vinegar mixture over top. Toss and serve.
STEP-BY-STEP – ITALIAN PICKLED CARROTS!
Use a bowl or pot to crush the garlic. Add to a pot with water and bring to a simmer. Add the sugar, salt, vinegar and herbs.
© Project CHEF
Not to be copied or reproduced without express permission from the author